How To Brew Your Own Pilsner October 03 2016
What place does craft beer have in beer pong? Well if you love beer, why wouldn't you love to make your own to play with?
From years of traveling the beer festival circuit one thing we learned was there is a beer out there for everyone! From Green Tea Ales to Hoppy McHopper IPA's all the way to Pumpkin Banana Bread Porter someone had an idea and a taste in mind for something. And guess what? They are all pretty tasty and worth at least a try. Support your local brewer!!
However - maybe you are just a "bud light" or "miller light" kinda drinker. Nothing wrong with lawn mower beers either. They serve a place in society, we start here, we learn from here, we can make our own!!!
A Pilsner is the term you are looking for if every out with friends and a Craft Beer Barista asks what do you want. But if you are going to make your own Pilsner try this recipe we found to be not to shabby...
Bohemian Millet Pilsner
Wonderful crisp Bohemian style Pilsner. Brewed with Noble Czech Saaz hops. Wonderfully balanced pils.
- 10 lbs Pale Millet malt (*all malts are from Grouse Malting Company)
- 2.5 lbs Munich Millet malt
- 2 lbs Buckwheat Malt
- 1.5 lbs Rice hulls
- 1 oz Czech Saaz (FWH)
- 2 oz Czech Saaz (30 min)
- 1 tab Whirlfloc (15 min)
- 1 oz Czech Saaz (10 min)
- 1 tsp DAP (10 min)
- 1 oz Czech Saaz (KO WP 10 min)
- 1 pkg Mangrove Jacks M-84
Boil: 90 Minutes
Primary Ferment: 7-10 days @52 with a 3 day diacetyl rest @65
Secondary Ferment: 5 weeks @32
Original Gravity: 1.054
Final Gravity: 1.012
Alcohol by Vol: 5.6%
Bitterness IBU: 23.0
Recipe Type: all-grain
Yield: 5.00 US Gallons
Mash in 122 degrees with 4.5 gallons water 1 Tbsp LD Carlson Amylase enzyme and rest 15 mins. Turn on flame and slowly bring mash to 163 degrees constantly stirring to prevent scorching. Add 1Tbsp AMG-300 and rest mash for 2 hours. Mash out with 3 gallons of boiling water, recirculate wort and rest 10 mins to settle. Begin lautering to kettle, add FWH hop addition, once finished running wort, batch sparge with 4 gallons at 170, recirculated wort and rest 10 min to settle. Run remainder of wort to kettle should have close to 8 gallons. Boil 90 mins following hop and fining additions on recipe.
Source: Douglas Hebbard via https://beerrecipes.org/Recipe/13964/bohemian-millet-pilsner.html?gb=nr